Creamed Onions

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 16 -20 fresh boiling onions, golf ball size, from produce department
• 2 tablespoons flour (i prefer wondra.)
• 1 cup cold milk
• 2 tablespoons butter
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon paprika

Recipe

• 1 fill a large stock pot with water and heat to a rolling boil.
• 2 add unpeeled onions and blanch for about 3 minutes.
• 3 drain and allow onions to cool.
• 4 re-fill stock pot with water and again heat to boiling temperature.
• 5 peel each onion by cutting the root end, not the tail end) and then squeezing the onion from its skin.
• 6 add the onions to the boiling water and cook until fork tender but not mushy.
• 7 meanwhile, stir together all remaining recipe ingredients in a medium saucepan and cook over medium heat, stirring constantly, until boiling. continue to cook and stir about one more minute, until sauce has thickened.
• 8 combine the fork tender cooked onions with the sauce and sprinkle with paprika.